Delicious and hearty, this African-inspired sweet potato and peanut stew makes a great vegan dinner. It’s surprisingly easy to make and needs just nine ingredients. This one will be a hit with the whole family.
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We can’t get enough of this incredible Sudanese-style sweet potato and peanut stew. It’s unbelievably easy to make and there’s a good chance you have the ingredients in your kitchen anyway.
It’s ridiculously creamy and tastes incredible. I’ve made this countless times for my own family, for friends and in the cafe I work in once a week. It always gets a huge thumbs up from everyone.
This sweet potato stew recipe was inspired by news stories taking place in Sudan at the time of human rights abuses in 2017. Hearing about these on the news made me want to make a recipe from the region to raise awareness of those issues in a positive way.
I had also tried incredible peanut sauces and stews while travelling in Uganda in my twenties. These dishes were some of the most delicious meals I’ve ever eaten so I had high hopes for this sweet potato and peanut stew.
And I’m pleased to tell you that I wasn’t disappointed. This African-inspired sweet potato, spinach and peanut stew tastes incredible.
What is Sudanese food like?
Sudanese food isn’t typically vegetarian, with stews often containing meat or fish. However, as is often the case, it’s easy enough to make a dish vegan or vegetarian by swapping a few ingredients.
Sudan is one of the world’s largest producers of peanuts – also known as ground nuts. I have used peanut butter in this recipe to make it really easy.
Stews in Sudan are often served with a sorghum porridge. However, you can use rice instead.
Did the Sneaky Veg kids like this peanut stew?
At first this wasn’t hugely popular but now it’s a real family favourite. I often used to blend the stew and add some Quorn vegan chicken style pieces to their portion.
Nowadays I still add the Quorn pieces but I don’t need to blend it.
If you do decide to blend this stew then you’ll find it’s a great hidden vegetable recipe. The peanut butter provides plenty of protein so it’s a good new dish to try with picky nut butter fans. Use the no-added salt or sugar variety to keep it healthy.
How difficult is this peanut stew to make?
Ridiculously easy! The whole dish is made in one pan – got to love a one-pan dinner right?
There are no complicated steps and you’ll have enough time to load up the dishwasher while the sweet potatoes cook.
What should you serve with this African peanut stew?
As mentioned above a stew like this would traditionally be served with sorghum porridge. Sorghum is a cereal grain that is a staple crop in Africa. Read more about sorghum
Sorghum isn’t very common in the UK, although if you live in London or a big city with an African population, you should be able to find it.
So I prefer to serve my sweet potato and peanut stew with another grain such as:
- quinoa, or
- cous cous.
What ingredients do you need to make sweet potato and peanut stew?
- 1-2 tbsp olive oil
- 1 medium onion
- 2 cloves of garlic
- 2 tbsp tomato purée
- 4 medium sweet potatoes
- 400g tinned chopped tomatoes
- 500 ml hot vegetable stock
- 100 g spinach leaves, shredded or frozen
- 120 g peanut butter
Do you need any special equipment to make this recipe?
No – all you need is the following basic kitchen equipment:
More recipes you might like
In 2017 I worked on a Food for Thought theme with a few other bloggers where we created recipes inspired by a theme or region that we cared about. The recipes we made were:
- Syrian red pepper dip with yoghurt flatbreads
- Vegan rainbow vegetable filo pie
- Pasipasi Kpedekpede Na Passio
- Syrian mint lemonade
- Syrian stuffed red peppers.
If you like this you might like these vegetarian Caribbean recipes.
Pin African sweet potato and peanut stew for later
How to make Sudanese-style sweet potato and peanut stew:
Find the full ingredients list and printable recipe at the end of the page.
1. Fry 1 chopped onion in olive oil for 10 minutes until soft
2. Add 2 cloves chopped garlic and continue to fry for 1-2 minutes
3. Add 2 tbsp tomato puree, 4 peeled and chopped sweet potatoes and a 400g tin of chopped tomatoes
4. Pour in 500ml hot vegetable stock
5. Cook for around 15 minutes, until the sweet potatoes are soft
6. Add 100g spinach and 120g peanut butter
7. Stir well and cook for five minutes
8. If liked you can add a tin of chickpeas
9. Or some vegan Quorn chicken pieces.
Sudanese sweet potato, spinach and peanut stew
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves of garlic finely chopped
- 2 tbsp tomato purée
- 4 medium sweet potatoes peeled and chopped into bite-size pieces
- 400 g tinned chopped tomatoes
- 500 ml boiling vegetable stock
- 100 g spinach leaves shredded or use frozen
- 120 g peanut butter I use the sugar and salt free kind
Heat 1 tbsp olive oil in a large saucepan over a medium heat.
Add a chopped onion and cook for 10 minutes, stirring often, until soft.
Add 2 cloves of chopped garlic, stir, and cook for a further 1-2 minutes.
Add 2 tbsp tomato purée, four chopped sweet potatoes, a 400g tin of chopped tomatoes and 500ml of hot vegetable stock.
Stir well, bring the boil, then cover and reduce the heat. Simmer for 15 minutes or until the sweet potatoes are cooked through.
Add 100g shredded or frozen spinach and 120g peanut butter and stir well. Cook for 5 more minutes.
Serve with rice or bread or a sorghum porridge to make it really authentic.
This dish keeps well so can be made in advance and also freezes well*.
*Defrost in the fridge or at room temperature as the sweet potato breaks down if you defrost in the microwave.
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